A step back in time

Food & Drink

For Le Grand Contrôle, renowned Chef Alain Ducasse has dreamt up “Le Festin“, a high-flying culinary performance orchestrated in several acts. The world’s most star-rated French Chef re-tweaks gastronomic treats and recipes of yesteryear to suit today’s taste.

Your life at Court begins early in the morning with an exquisite “Majestic Sunrise” breakfast with a view of the forecurt of L’Orangerie. Then, at lunchtime, you are invited to a “Royal Feast Reimagined” with a menu proposing two, three or five courses. Fattened Hen, duck “foie gras” and eel; Fried Brill, celery, citrus fruit and buckwheat, and the “1724” with chocolate and praline will all blend tradition and modernity in a setting inspired by the King’s Table. In late afternoon, “All the Delights Marie-Antoinette would have enjoyed” will meet desires for sweet (and savory) among the most gourmet guests, with a refined tea-time comprised of assortments of finger sandwichs, pastries and a hot chocolate prepared with “Le Chocolat Ducasse”.

Did you know?

“At the time, the expression “À la viande du Roi!” signalled the start of service. The term “viande” then referred to the King’s meal in its entirety.”

A unique dining experience designed by Alain Ducasse

To perfect this culinary trip back in time,,the restaurant opens it doors, proposing dinner as once served to kings: a “Regal Feast, but also an unforgettable experience“. Arriving in successive waves, the dishes, in tableware from the Chef’s private collection and served by a team dressed in period costume, recall royal feasts. “Oille” soup, Egg with Caviar, Blue Lobster Aspic, Stuffed Sole and Beef in Sauce will captivate your tastebuds. Finally, “Le Festin par Alain Ducasse” is served in your room as the “Petit Couvert du Roi“, and in the guise of an exceptional Sunday Brunch, “Le Grand Banquet“.

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Dishes brimming with sunshine!

Food & Drink

Culinary refinement and generosity are core values for Château de la Messardière. Tucked away on the hills of Saint Tropez, it offers a panoramic view of the Gulf, and also of the Bay of Pampelonne. A breathtaking backcloth for unique dining experiences, reinvented each year for the greater enjoyment of discerning gourmets.

Carrara, Matsuhisa Saint-Tropez, L’Auberge des Maures, La Table d’Estoublon… The restaurants at Château de La Messardière compose a tasty tale.

At Carrara, Chef Marco Garfagnini proves that Italian cuisine has not had its last word. Baked spiny lobster with Cremona mustard, destructured Parmigiana, tiramisu composed before your eyes…, offerings that surprise the palate for their modernity and lightness. Then, with his pan-Asian fusion dishes, the iconic Japanese Chef Nobu offers a trip to the Far East. On the menu at Matsuhisa Saint-Tropez, recipes multiply flavours, textures and colours: sashimi tacos with salmon, fillet of Wagyu beef with three sauces, Royal crab in tempura batter.

Provençal specialities are not forgotten. With L’Auberge des Maures, the Château de La Messardière welcomes a Saint Tropez institution which has been the haunt of many personalities including Bardot, Charlie Chaplin and Greta Garbo. Its cuisine reflects Provence, tradition and the family, as witnessed by dishes on the menu such as stuffed Niçois vegetables, shoulder of lamb “à la Marjolaine”, and gambas “à la plancha”. To round off this tour of flavours and fragrances, Airelles Saint-Tropez invites you to savour lunch with your feet in the sand at its private Jardin Tropézina beach, or treat yourself to a picnic in one of the region’s loveliest creeks. Finally, La Table de La Messardière welcomes you for breakfast and lunch with its generous buffet!

“At Carrara, Chef Marco Garfagnini proves that Italian cuisine has not had its last word.”

La Table d’Estoublon

This summer, Le Château d’Estoublon is taking its place in the vegetable garden of Château de La Messardière, thus presenting you with a brand new dining proposal. La Table d’Estoublon is an exclusive culinary experience in which the chef offers a unique menu composed to meet your every desire. A moment beyond the reach of time, when the garden is dedicated to you for a very special dinner.

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Ode to summer gastronomy

Food & Drink

Gourmets are spoilt at La Bastide. With three on-site restaurants, and two more on the Place du Château including the new Ladurée tea-room and boutique, the hotel is an essential gastronomic address in the region. Provençal, Italian, Asian…, flavours from here and elsewhere are on the programme.

From Clover Gordes to L'Orangerie via LE TIGrr and La Bastide de Pierres, La Bastide offers an array of culinary offerings unlike any other in Provence

To savour cuisine with the accent on treats from Provence, head for Clover Gordes, the restaurant of well-known Chef Jean-François Piège. Refined, generous and convivial, his suggestions feature Sisteron lamb marinated in savory. L’Orangerie, the historic restaurant at La Bastide with Chef Yohan Fatela at the helm, is also deeply rooted in the region. Its menu brims with authentic local dishes such as baked turbot with Jerusalem artichokes or crisp grilled veal with roast Doubeurre squash. In both cases, the scenery is stunning from their terraces, offering fabulous views of the Luberon valley.

Festive atmosphere at LE TIGrr Gordes

LE TIGrr also wants you to growl with pleasure… Renowned for its festive ambiance, it offers a special experience in the evening. After watching the sun go down while sipping a signature cocktail at the bar, take your seat in the dining-room or on the terrace. Giving priority to Thai, Vietnamese and Japanese specialities, the menu contains surprises with re-tweaked dishes such as Thai “bouillabaisse” or sea bream wrapped in banana leaves. Unique!

“When Asia meets the Provencal countryside, the result is an exquisite mix of flavours in the form of LE TIGrr.”

La Bastide de Pierres, a charming trattoria that serves a range of Italian dishes

Finally, when visiting the village of Gordes, don’t miss the charming Italian trattoria La Bastide de Pierres for a lunch revolving around delicious “bruschettas”, pizzas or pasta, and the brand new Ladurée tea-room proposing the region’s most elegant tea-time!

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LOULOU, casual elegance

Food & Drink

Following the success of Loulou at the Museum of Decorative Arts in Paris and on the beach at Ramatuelle, this talented brother-and-sister duo have opened the restaurant Loulou in the mountains, at Airelles Val d’Isère.

They are Monsieur Bleu, Girafe, Perruche, Le Petrus. They are also Loulou. They have the knack of opening their restaurants in the finest places belonging to our historic and natural heritage. And of transforming these legendary addresses into institutions. Together, they came up with Loulou, a creative personality fond of travel, with a logo and menu designed by genius Jean-Charles de Castelbajac. “More than just a restaurant, Loulou is above all a modern vision of classic elegance representing a generous, hedonistic lifestyle,” says Gilles Malafosse.

At Loulou, service is sophisticated, but with a touch of folly! “Loulou welcomes guests to its chalet in the mountains; it is elegant, delightful and lots of fun,” says Claire Malafosse with a smile. This former criminal lawyer joined the Loulou adventure and became its artistic director. She and her brother imagined a terrace with a dazzling view, “a family chalet atmosphere, somewhere between the Rocky Mountains and the Dolomites”.

“A modern vision at the service of classic elegance.”

Inside Airelles

A place to relax after skiing amidst natural decor comprised of custom-made larchwood furnishings, arts-and-crafts, warm traditonal fabrics, like a fantasy of mountain life. They had long dreamed of opening Loulou in Val d’Isère, having spent many holidays there in their childhood. The resort perfectly embodies Loulou’s values: family, friends, casualness, a taste for beauty and the good things in life.

The menu signed Benoit Dargère gives precedence to the Italy of the mountains with iconic dishes from the regions of Piedmont and Lombardy. Music is entrusted to guest DJs who add its beat to the view of the snow front. The aim is crystal clear: enjoy, savour, laugh, dream, love. Life is a ball at Loulou’s.

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The pinnacle of enticing treats in courchevel

Food & Drink

The restaurants of Les Airelles are among the most sought-after in Courchevel. This season again, they are evolving to surprise their guests!

Dining proposals consist of three restaurants and give precedence to organic produce. The half board package also gives guests access to Courchevel’s most famous addresses on the slopes: Le Chalet de Pierres, the Asian restaurant at the Aman Le Mélézin hotel, and Folie Douce in Méribel.

With Piero, the culinary artist of the Maisons Airelles, Marco Garfagnini is taking up his winter quarters in Courchevel after a fabulous season in Saint-Tropez. Born in the Tuscan village of Carrara, he borrows inspiration from his origins to present a menu that embodies Italian generosity, at the very heart of the French Alps. After training in Paris, London and New York, and working as Executive-Chef at prestigious addresses such as the Four Seasons George V in Paris and the Burj Al Arab in Dubai, Chef Marco Garfagnini has recreated dining at Piero at Les Airelles by adding touches of charm and sophistication.

Well-known for its buffet of exceptional generosity, La Table des Airelles is transformed each day into a feast on a new theme, based on the finest ingredients from the region and the world. In fine weather, tables are laid on the terrace of Les Airelles with a view of the Alpine Garden to appreciate the beauty of Courchevel.

“The promise of an ode to italian gastronomy, the tone of les agapes is set at Piero.”

Inside Airelles

This winter, Les Airelles welcomes a culinary novelty. Created exclusively for Airelles guests, La Cave des Grands Crus, just a couple of steps from the Palace hotel, is the new gastronomic place to go this winter. You’ll taste the very best wines in a warm, intimate atmosphere. The private chef and master sommelier will skilfully match wine and food for you – a unique culinary experience.

Finally, Le Coin Savoyard, inspired by the region’s best “carnotzets”, offers its guests the most tempting specialities from Savoy. Soufflé au Beaufort, Salad of Les Aravis, Farçon Savoyard and tender grills are all dishes to be relished, alongside re-tweaked fondues and raclettes.

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The soufflé au Grand-Marnier Louis Alexandre, the famous recipe of La Bastide

Food & Drink

One of the most popular desserts from L’Orangerie at La Bastide, this timeless and family-friendly soufflé is a favourite of pastry chef Cédric Rivière’s – and beloved by guests of all ages. Whether it is for lunch or dinner, Cedric ensures every pudding is as delicious as the last: a gourmet moment to remember for months to come. Success is guaranteed with the Grand-Marnier soufflé – a pastry classic, but one that requires quite a bit of skill to execute well.

Do you dare give it a go?

For one soufflé, you will need :

  • 250g whole milk
  • 60g sugar
  • 50g egg yolks
  • 24g of corn starch
  • 1 orange worth of zest
  • 20g of Grand Marnier Louis Alexandre
  • 350g egg whites
  • 35g sugar

Recipe

  • Allow the orange zest to infuse into the milk for 20 minutes.
  • Pass through a strainer.
  • Slowly whisk together the infused milk, the egg yolks, 50g of sugar and the corn starch.
  • Once it is thick, add in the Grand Marnier cream, and mix.
  • Cool it in the fridge.
  • To cook the soufflé, measure out 150g of the cream mixture and whip vigorously until it is smooth.
  • Add 100g of whipped egg whites, then add 10g of sugar and whip that too. The egg whites must remain supple and not become too stiff.
  • Bake at 200 ° C for 10 minutes .

Enjoy!

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Gordes, gourmet destination

Food & Drink

With five restaurants and two bars, there is something for every palate and every occasion. Your taste buds will take great pleasure in spending time in a region that is renowned for its delectable ingredients. Beyond the great classics of Mediterranean cuisine, La Bastide has a number of culinary inspirations that will satisfy food-lovers over the course of the days and the starry nights.

Provençal cuisine at L’Orangerie and La Citadelle

At lunchtime, the classics of L’Orangerie are best enjoyed under the hot sun: stuffed Provencal vegetables, grilled filet of Saint-Pierre, purple artichokes in olive oil… Immerse yourself in the gourmet side of Provence, with the best of local products, enjoyed on the terrace in the shade of the mulberry trees, or in the winter garden. At L’Orangerie, the fabulous buffet takes over the two terraces every Sunday for the legendary Sunday brunch.

When the sun turns the entire valley a fiery orange in late evening, it is time to walk over to La Citadelle for a sophisticated dinner under the moonlight, with the best of Mediterranean gastronomy on offer. The dishes are as beautiful as they are delicious, showing off a range of flavours and textures, inspired by the wonderful products of Provence.

Eating with Jean-François Piege at Clover Gordes

It has a warm decor made up of antique furniture and old crockery, and a dreamy terrace, looking out towards the green hills and the distant horizon. The ideal location for his first countryside venture, thanks to the superlative landscapes of La Bastide, here the menu puts nature in the spotlight, with food divided between Greenery and Fire. The mix of products from the Provencal terroir and masterful cooking is truly sublime.

“Immerse yourself in the gourmet side of Provence, with the best of local products, enjoyed in the shade of the mulberry trees.”

Inside Airelles

An atmosphere of fun at LE TIGrr Gordes

Both a restaurant and a bar, LE TIGrr brings Provencal evenings to life, with a festive atmosphere that evolves from the aperitif at the start of the evening until midnight strikes. For a cocktail or a glass of champagne at sunset on the panoramic terrace, for a refined dinner with friends, or to prolong the evening with a DJ, LE TIGrr is always a good idea.

The Chef’s cuisine is refined and Thai-inspired with Vietnamese and Japanese influences. The menu includes all the great Asian classics, but Oth Sombath also revisits Mediterranean specialties with aplomb. The perfect harmony between Asian finesse and Provençal authenticity.

An italian getaway at La Bastide de Pierres

A few steps from La Bastide, on the village square opposite the extraordinary castle of Gordes, sits La Bastide de Pierres trattoria – an institution since 1820. The Provencal way of life takes on the dolce vita of Italy with specialties that will delight young and old alike: authentic Neapolitan pizza, gourmet bruschettas, Roman pasta and antipasti – or a dish of the day created by the Chef. Timeless delights designed to create pleasure, served in a retro decor straight out of a 1950s film.

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La Bastide de Pierre’s tiramisu !

Food & Drink

How can you resist a creamy tiramisu – probably one of the most famous desserts in Italy? At La Bastide de Pierres, which is found in the heart of the historic village of Gordes, the chefs have revealed the kitchen’s great secret – a lot of love and a dollop of patience. Combining sweetness with indulgence, this recipe will make any dinner unforgettable.

Not to be eaten in moderation!

 

For 8 people , you will need:

  • 6 eggs
  • 100g caster sugar
  • 500g mascarpone (not too fresh)
  • 300g Ladyfinger biscuits
  • 50cl unsweetened espresso coffee
  • Bitter cocoa powder

The recipe: 

  • Separate the egg whites from the yolk
  • Beat the yolks energetically into the sugar (using either a whisk or an electric mixer) until they are frothy. Add the mascarpone and mix again.
  • In another bowl, beat the egg whites until there are stiff peaks and then delicately add them to the mixture above with a spatula, blending together from top to bottom
  • In a square dish, spoon on a layer of the mascarpone cream you made, and cover it in biscuits (which have been quickly dipped in unsweetened cold coffee). The first layer is done!
  • Cover it again with cream and another layer of coffee-dipped biscuits and then finally with cream again. Leave it in the fridge for about three hours.
  • Powder the entire surface with bitter cocoa powder before serving.

Buon appetito !!

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La Bastide Cosmopolitan

Food & Drink

The Bar at La Bastide is a warm, relaxing place that’s also filled with surprises. Here, every bartender is master of mixology and knows exactly which flavours blend together to perfection.

Inspired by the area and filled with the essence of Provence, each cocktail is packed with imagination and passion, and is designed to put a smile on your face.

The world-famous Cosmopolitan is no exception! Juicy, tangy and refreshing, this legendary cocktail has it all. The Bartenders of La Bastide like to add a small (but incredible) twist: an infusion of fresh ginger.

To be consumed in moderation…

Ingredients :

  • 2oz (6cl) vodka
  • 0.5oz. (1.5cl) Cointreau
  • 0.5oz. (1.5cl) lemon juice
  • oz. (9cl) cranberry juice
  • 0.5 oz (1.5cl) ginger infusion

To make 50cl infusion of ginger :  cut 30g of fresh ginger in cubes. Bring it to a boil in 1 litre of water and reduce by half. Blend in a mixer and filter.

The recipe :

  • Combine all the ingredients in a shaker filled with ice. Shake away.
  • Strain and serve in a Martini glass and garnish with a slice of ginger.
  • And drink !

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In Gordes : la Carbo, the real one !

Food & Drink

In the heart of the village of Gordes is an authentic Italian trattoria. Close to the medieval castle and a few steps away from La Bastide, La Bastide de Pierres has been an institution since 1820. Here, la Dolce Vita can be savoured in a number of ways. Although in a menu that is filled with Italian specialities, Chef Andrea Pettirosso has one particularly renowned dish: a real spaghetti carbonara. (Yes, yes, it tastes just like it does in Italy!).
Let’s cook together!

 

For four people you will need :

  • 320g of spaghetti
  • 150g bacon lardons
  • 6 egg yolks
  • 50g grated Pecorino cheese
  • Salt & pepper
  • And that’s it !

 

The recipe :

  • Cook your spaghetti in boiling salted water for the amount of time recommended on the package.
  • Fry the bacon (careful not to burn it!).
  • Whisk the egg yolk and cheese together in a bowl (add 2 tablespoons of pasta water to the mixture), and keep some cheese on the side for later.
  • Drain the spaghetti and then pour it into the pan you’re frying the bacon in, adding the egg and cheese sauce. Heap the remaining grated Pecorino on top with some ground pepper. And you’re done
  • To make it look and taste even more delicious, add a few bacon chips (from cured meat ideally) which you will have already made crispy by popping them in the oven for 4 to 5 minutes at 180°C.

And it’s all ready. Buon appetito!

Photos credits :
© 2019 Studio Nicolas Lobbestael

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